Egg sandwiches are more delicious if you ditch mayo for game-changing alternative
Egg mayonnaise sandwiches are a classic lunch but they can be a greasy mess — a healthier choice might be the right move
- Six eggs
- 60g of Greek yoghurt
- Salt and pepper
- Begin by cooking the hard-boiled eggs. Place them in a pot of cold water, bring to the boil on a high heat, then reduce to medium-low and leave to cook for 10 minutes. Once cooked, transfer the eggs to a bowl of ice-cold water and leave them to rest for a further 10 minutes.
- In the meantime, combine the Greek yoghurt, Dijon mustard, smoked paprika, salt and pepper in a bowl, mixing until smooth. Use this time to chop the spring onions as well. When the eggs are ready, peel and chop them into small chunks. Alternatively, mash them with a fork if you prefer a creamier, more spreadable consistency.
- Add the chopped eggs and spring onions to the bowl and stir everything together until well combined. The result is a wonderfully tasty filling that requires absolutely no fatty mayonnaise whatsoever.
When it comes to classic sandwich fillings that still hit the spot, you really can't get much better than egg mayonnaise. It's an affordable and straightforward sandwich to prepare without needing to switch on the oven, but egg filling can rapidly turn into an oily mess. Mayonnaise is traditionally the go-to choice for sandwiches, as it binds the ingredients together and has a naturally rich taste that pairs well with eggs. That said, mayonnaise is laden with fat and has a tendency to seep through the bread, leaving a sandwich unpleasantly greasy.
As nobody likes a soggy sandwich, The Express writer Katherine McPhillips set out to discover an alternative method for making egg filling, and after experimenting with numerous recipes , she can confirm it tastes far superior when Greek yoghurt is used in its place. Spreading yoghurt on your sandwiches may sound unconventional, but it gives the egg filling a much better consistency, and as a result, Katherine has completely abandoned mayonnaise for both lunches and picnics.
Greek yoghurt boasts a thick, velvety texture that is similar to mayonnaise, yet contains no oil whatsoever, meaning you can enjoy your sandwich free from all that unwanted grease. Mayonnaise tends to be particularly high in fat, which not only contributes unnecessary calories to an egg filling but can also overwhelm the other ingredients, making the filling cloying and bland.
Greek yoghurt is the preferred choice here, as its fresher, slightly tangier flavour beautifully offsets the richness of the eggs, resulting in a far more satisfying sandwich. Here's how to make it at home.
